Ingredients
- Jumbo pasta shells: 12
- Cooked shrimp: 1 pound, peeled and deveined, chopped
- Cooked crab meat: 8 ounces, drained
- Cream cheese: 8 ounces, softened
- Ricotta cheese: 1 cup
- Parmesan cheese: 1/2 cup, grated
- Fresh parsley: 1/4 cup, chopped
- Garlic powder: 1 teaspoon
Instructions
- Step 1: Cook pasta shells according to package directions until al dente. Drain and rinse with cold water. Set aside.
- Step 2: In a large bowl, combine the chopped shrimp, crab meat, softened cream cheese, ricotta cheese, Parmesan cheese, parsley, and garlic powder. Mix until well combined.
- Step 3: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 4: Stuff each cooked pasta shell with the seafood mixture.
- Step 5: Arrange the stuffed shells in the prepared baking dish.
- Step 6: Bake for 20-25 minutes, or until heated through and lightly browned. Serve immediately.
Notes
- For optimal flavor, store leftovers in an airtight container in the refrigerator for up to 2 days.
- When reheating, add a splash of milk or cream to the baking dish to prevent the shells from drying out.
- Garnish with a sprinkle of fresh parsley and a lemon wedge for a bright, flavorful presentation.
- Don't overcook the pasta shells; al dente is key to prevent them from becoming mushy during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American